Zucchini-Lentil-Gratin

Ingredients

• 2 medium zucchinis, sliced into rounds (1/4 inch thick)
• 1 cup green or brown lentils, cooked
• 1 cup feta cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 3 eggs
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

• Preheat oven to 375°F (190°C)
• Grease a 9-inch baking dish with olive oil
• Layer half of the zucchini slices in the bottom of the dish
• Spread the cooked lentils evenly over the zucchini
• Sprinkle half of the feta cheese over the lentils
• Layer the remaining zucchini slices on top
• In a bowl, whisk together eggs, cream, garlic, oregano, salt, and pepper
• Pour the egg mixture evenly over the layered vegetables
• Top with remaining feta and all of the mozzarella cheese
• Bake for 35-40 minutes until golden brown and set in the center
• Let cool for 5 minutes before serving
• Garnish with fresh parsley

Notes

• Make sure lentils are well-drained to prevent excess moisture
• Can substitute Greek yogurt for some of the cream for a lighter version
• Leftovers reheat well in the oven

Nutrition

• High in protein from eggs, lentils, and cheese
• Good source of fiber from lentils and zucchini
• Low glycemic index due to vegetable and legume base
• Provides calcium and B vitamins